Homemade Mild Italian Sausage

Total Time:
8 hr 45 min
Prep:
45 min
Inactive:
8 hr

Yield:
about 3 pounds of sausage
Level:
Intermediate

Ingredients
  • 3 pounds well-marbled pork butt, cut into 1/2-inch pieces
  • 2 tablespoons minced garlic
  • 1 tablespoon plus 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons toasted fennel seeds
  • 1 tablespoon salt
  • 1 tablespoon freshly cracked black pepper
  • 1 teaspoon cayenne
  • 1/2 teaspoon ground anise
  • 2 tablespoons freshly chopped Italian parsley leaves
  • 3 tablespoons dry red wine
  • Pork casings, optional
Directions

Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours.

Pass the mixture through a meat grinder fitted with a medium die. (Alternately, transfer to a food processor in 2 batches and process until finely ground.) To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste.

Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.


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4.6 18
Meh' no real flavor to speak of.... I followed the recipe to the T. Look for another recipe that has more flavor/ fat. If your going to eat a sausage you have already submitted to the fact that it is an indulgence.... look for a recipe with more fat...fat ( and spices) is where the flavor is. Otherwise you will be disappointed. Where's the kick of flavor/ spices? Not here. E.L. is typically spot on, pass on this one. item not reviewed by moderator and published
It was very good and easy to make. I did not use the wine and it turned out fine. item not reviewed by moderator and published
Very good; thank you Emeril! People who have commented prior to this have complained about too much or too little spice and that just goes to show how subjective the matters of taste are. I had a pork butt close to 4 pounds rather than 3 so I was generous with fennel, anise, pepper, salt, and paprika (meaning my spoonfuls were brimming). As for cayenne I used twice as much plus added some chili flakes and about 10 cloves of garlic which I mellowed by toasting them first with their skins on. All and all, we have some good and authentic Italian sausage makers in my county but I may just grind my own from now on! item not reviewed by moderator and published
I thought this recipe was the bee's knees! I was too lazy to go to the store so I skipped the red wine & parsley, and I added some Italian herbs as well. I think it was just fantastic, much better than store bought. I don't know if I'll ever be able to buy Italian sausage from the store ever again. I served the sausage in some minestrone but tonight I'm going to grill it and serve it with angel hair and red sauce. One more thing, I don't use traditional Hungarian paprika, I use smoked Spanish paprika from Penzey's. item not reviewed by moderator and published
Great recipe but short on flavor. I assed a pinch of nutmeg, sugar,ground fennel, and onion powder. I also doubled the herbs and added fresh sage and basil. Double the garlic too! item not reviewed by moderator and published
I have made this recipe 4 times and it is delicious. I usually make it on the spot with the weekends extra breakfast sausage about a 1/2 pound at a time its great because its fresh and I don't have Italian sausage that's been frozen for 3 or 4 months item not reviewed by moderator and published
I made 9 pounds of this exactly per Emeril's recipe, when I made the test patty, my hubby and I were hooked, made 6 more pounds today, and will be using some for meatballs for spaghetti tomorrow! Next time I get some pork butts I'm trying his breakfast sausage!!! item not reviewed by moderator and published
I started with ground pork, used the same seasonings plus some crushed red pepper (we wanted some spice. This is AMAZING! No need to buy Italian sausage anymore. I also shaped them into meatballs to serve with rigatoni. Delicious!! item not reviewed by moderator and published
I used this as just a guide line. Only had about 1-1/4 lb of ground pork. Added toasted fennel seeds after I crushed them, and threw in minced garlic , S & P, paprika, cayenne, crushed red pepper flakes, lots of chopped parsley, grated romano, oregano, basil and herb de provence. Added about a quarter cup of white wine, (saved my red to drink and added water to make it more moist. After mixing well, I made several testers until it was just right. Am letting it sit in the fridge till tomorrow then I'll test again and make into patties. All in all I must say it is pretty darn good. item not reviewed by moderator and published
I am fairly new to sausage making and have tried a few different recipes for the Italian fair. This recipe turned out to be a big hit. Great taste. As always, Emeril is on top of his game. item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen